Pasta, dry, enriched

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams Significant amount Priority Nutrient
74670 Significant Carbohydrate
62450 Starch
13040 Protein
9900 Water
3200 Fiber, total dietary
2670 Sugars, total
1960 Maltose
1510 Total lipid (fat)
880 ASH, TOTAL
564 Fatty acids, total polyunsaturated
540 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
480 Sucrose
277 Fatty acids, total saturated
251 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
223 Potassium, K
189 Phosphorus, P
171 Fatty acids, total monounsaturated
171 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
171 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
142.4 Betaine
120 Glucose (dextrose)
110 Fructose
53 Magnesium, Mg
25 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
24 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
24 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
21 Calcium, Ca
15.1 Choline, total
7.177 Niacin
6 Sodium, Na
3.3 Iron, Fe
1.41 Zinc, Zn
0.917 Manganese, Mn
0.891 Thiamin
0.88 Tocopherol, gamma
0.431 Pantothenic acid
0.4 Riboflavin
0.289 Copper, Cu
0.237 Folic acid
0.219 Folic acid
0.142 Vitamin B-6
0.13 Tocotrienol, alpha
0.11 Vitamin E (alpha-tocopherol)
0.0632 Selenium, Se
0.06 Tocopherol, beta
0.018 Fluoride, F
0.018 Folic acid
0.018 Lutein + zeaxanthin
0.01 Tocotrienol, beta
0.0001 Vitamin K (phylloquinone)

Sources, terms of use and Acknowledgements
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